Preheat oven to 225°F.
Thinly slice the zucchini, but not too thin! I used my handy mandolin to get the perfect cut.
Place the zucchini slices onto a baking sheet lined with parchment paper.
Lightly dab with extra virgin coconut oil and sprinkle with sea salt if desired.
Depending on your oven, bake for 35-45 minutes, keeping an eye on them so they don’t burn. When done, remove chips from baking sheet and place them on a plate and let cool.